Smoky Chickpea and Eggplant Stuffed Flatbreads

Ingredients

• flatbreads or small pitas4
• eggplant, diced1 large
• canned chickpeas, drained1 can
• olive oil3 tbsp
• smoked paprika1 tsp
• ground cumin1 tsp
• plain yogurt3/4 cup
• lemon juice1 tbsp
• garlic, grated1 small clove
• mint, chopped2 tbsp
• cucumber, diced1 cup

Method

1. 1Heat the oven to 425°F and toss the eggplant with 2 tablespoons olive oil, paprika, cumin, and salt.
2. 2Roast the eggplant until browned and soft, about 20 minutes, then stir in the chickpeas and return to the oven for 5 minutes to warm through.
3. 3Mix the yogurt, lemon juice, garlic, mint, and a pinch of salt to make a quick herb sauce.
4. 4Warm the flatbreads in a dry skillet or oven until pliable.
5. 5Fill each flatbread with the smoky eggplant-chickpea mixture and cucumber.
6. 6Drizzle with the yogurt sauce and fold or roll to serve.

Tips

• Don’t overcrowd the roasting pan; space helps the eggplant caramelize instead of steam.
• If you like more heat, add a pinch of chili flakes to the chickpea mix.

Nutrition